Serve up a colourful, healthy meal with this warm chicken, pumpkin and broccoli salad drizzled with mustard dressing.
- Preheat oven to 200C. Line a large baking tray with baking paper.
- Combine pumpkin, broccoli, 1 tbsp of oil and half the thyme leaves on the lined tray. Season. Bake for 25 mins or until pumpkin is tender and broccoli is browned.
- Meanwhile, combine chicken, garlic, remaining thyme leaves and 1 tbsp of the remaining oil in a bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
- Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.
- Combine cabbage, pumpkin, broccoli, mushroom and walnuts in a large bowl. Transfer to a large serving platter. Top with chicken. Combine remaining oil, vinegar, mustard and sugar in a small jug. Season. Drizzle dressing over salad. Sprinkle with thyme sprigs to serve.
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